Gluten Free Rosemary Crackers & Cranberry Cheese Ball

Well, it’s that time of year again folks. Holiday get together time. I don’t cook a lot of gluten free dishes on a regular basis but I like to have a few tried and true recipes on hand to serve when entertaining or if I’m taking goodies to a get together. It’s so easy to over look gluten in recipes and ingredients. It can be hidden in places you wouldn’t necessarily think of. Reading labels carefully if you are preparing something you are going to call “gluten free” is essential.

This pretty cheeseball and savoury crispy crackers are seasoned with Hidden Valley Ranch dressing which happens to be gluten free. I have no idea of other brands of ranch dressing are so I wouldn’t recommends using another brand unless you are certain it does not contain gluten.

Besides adding a pretty, festive flair to your holiday spread, this combo will be a hit with everyone, not just your gluten free guests.

Cheesy Rosemary Gluten Free Crackers

Makes about 40 crackers

Ingredients:

• 1 cup of chickpea flour
• 1 teaspoon of baking powder
• 2 tablespoons of grated parmesan cheese
• 2 teaspoons of rosemary leaves
• 1 teaspoon of sesame oil
• 2 tablespoons of Hidden Valley Cheese Ranch Dressing
• 1 tablespoon of water

Directions:

Mix the chickpea flour, baking powder, parmesan and rosemary together in a large bowl.

Add the sesame oil and ranch dressing and mix well. Add a tiny amount of water at a time until you have a soft dough (you may not use the whole tablespoon or you might use a bit more).

Form the dough into a ball and place on a floured surface. You can use more chickpea flour for this. I prefer to use rice flour because it is slightly grainy ands add a bit of texture to the outside of the crackers but use what you have. This dough is pretty soft and sticky so make sure you generously flour the surface and the rolling pin. I also sprinkle some on top of the dough.

Roll out the dough until it is about 1/8 inch thick.

Using a sharp knife or a pizza cutter cut your dough into cracker size squares or rectangles. If you prefer round crackers you can use a small round cookie cutter instead.

Gently transfer the cookies to a cookie sheet that is either greased well or lined with a baking mat. Prick the tops of each cracker with a fork (to prevent then from puffing up to much).

Bake in a 350 oven for 10-15 minutes or until they are a nice golden brown. Transfer to a wire wrack to cool.

Cranberry Cheeseball

Ingredients:

• 1 package of cream cheese, softened
• 1 cup of finely grated sharp cheddar
• 2 tablespoons of goat cheese
• 1 tablespoon of Hidden Valley Cheese Ranch dressing
• 1 1/2 cups of dried cranberries

Directions:

Place the cream cheese, cheddar cheese, goat cheese and ranch dressing in a bowl. Mix until they are well incorporated.

Take 1/2 cup of the dried cranberries and put in a grinder or food processor and process until they are about the consistency of coarse salt. Add the to cheese mixture and mix well.

Form a ball with your cheese mixture.

Place the rest of the dried cranberries on your working surface and roll the bottom half of the cheese ball onto them. I recommend that you go and wash your hands at this point so when you turn your cheeseball over you don’t get cheese on your cranberries. Continue to roll the cheeseball over the cranberries until it is entirely covered. If you have any big open spots just fill them in with cranberries by hand.

Cover the cheeseball tightly with plastic wrap and place in the fridge for a couple of hours to firm up. Serve with the gluten free rosemary crackers.